Lemon-Poppyseed Shortcakes with Summer Berries

Lemon-Poppyseed Shortcakes with Summer Berries
Photo by Scott Phillips


  • 1-¼ cups heavy cream; plus about 3 Tbs. for brushing
  • 1-½ cups heavy cream
  • ¼ cup plus 2 Tbs. granulated sugar; plus about 3 Tbs. for sprinkling
  • ¼ cup fresh lemon juice
  • 6 oz. (¾ cup) cold unsalted butter, cut into small pieces
  • ¼ cup plus 2 Tbs. finely grated, lightly packed lemon zest; more for garnish
  • 1 cup blackberries
  • + 10 more ingredients
    • 2 cups 1/8-inch-thick strawberry slices (from about 1-½ pints)
    • 2 Tbs. granulated sugar
    • 2 Tbs. poppyseeds
    • 1 cup raspberries
    • 13-½ oz. (about 3 cups) all-purpose flour
    • 2 Tbs. fresh lemon juice
    • 1 cup blueberries
    • 1-½ Tbs. baking powder
    • ¾ tsp. table salt
    • 1 to 3 Tbs. granulated sugar, depending on the sweetness of the berries

Line a heavy baking sheet with parchment. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the lemon zest and poppyseeds and toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of pe...

View full recipe at Fine Cooking


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